Wholemeal Pittas

Recipe & image taken from http://annies-eats.com

2¼ tsp. instant yeast
1 tbsp. honey
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat flour, divided
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling

In the bowl of a stand mixer*, combine the yeast, honey and ½ cup of the water.  Stir gently to blend.  Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about 8 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.

Place an oven rack in the middle position.  Place a baking stone in the oven (if using) and preheat to 500˚ F.

Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces.  Form each piece into a ball.  

Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. 

Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal.  Once all the rounds have been shaped, loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes, until slightly puffy.

Transfer 4 pitas, 1 at a time, onto the baking surface.  (Note: These can be baked on a baking stone or directly on the oven racks.  I use a pizza stone, but either method is fine.) Bake 2 minutes, until puffed and pale golden.  

Gently flip the pitas over using tongs and bake 1 minute more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  

Chicken & Tzatziki Pittas

Recipe & image taken from http://annies-eats.com

For the tzatziki:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)

Recipe & image taken from http://annies-eats.com

For the tzatziki:

16 oz. plain yogurt (not nonfat, if possible)

1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded

2-3 cloves garlic, pressed through a garlic press (or finely minced)

1 tsp. white wine vinegar

Salt and pepper

Squeeze of fresh lemon juice

Extra virgin olive oil

For the chicken:

4 cloves garlic, smashed

Juice of 1 lemon

2 tsp. red wine vinegar

2 tbsp. extra virgin olive oil

2 heaping tbsp. plain yogurt

1 tbsp. dried oregano

Salt and pepper

1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)

Pita bread

Fresh tomatoes, seeded and diced

Red onion, sliced thin

To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.

Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Cookie Dough Cheesecake

Recipe & image taken from http://evalawrie.wordpress.com

2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

3/4 cup prepared or refrigerated chocolate chip cookie dough, divided

1 Honey Maid Graham Pie Crust (6 oz.) <- (or make your own; so easy and so much better!)

Preheat oven to 350 degrees F. 

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Add eggs; mix just until blended. 

Remove 1/2 cup of the dough; drop by teaspoonfuls into batter.  Stir gently.

Pour into crust.  Top with level teaspoonfuls of the remaining 1/4 cup cookie dough.

Bake 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or over night. 

Makes 12 servings.

Pretzel Bites

Recipe & Image taken from http://www.sunnysideupsd.com/

4 tsp active dry yeast
1 tsp white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 tsp salt
2 Tbsp butter, melted
1/2 cup baking soda
4 cups hot water
2 egg whites
2 Tbsp butter, melted that has been cooled
Kosher salt, for topping
Parchment paper and cooking spray

In a measuring cup dissolve the yeast and 1 teaspoon sugar in warm water. Set aside. (Mixture should become foamy)

In the bowl of a standing mixture fitted with a dough hook, combine the flour, sugars, and salt on low speed. Turn off the mixer and pour the water/yeast mixture and melted butter into the bowl. Turn the mixer on and knead for 6-8 minutes until the dough is smooth.

If the dough is too dry you can add extra water, a tablespoon at a time.

Lightly oil a large bowl. Remove the dough from the mixer and shape into a ball. Place the dough ball in the bowl, cover with a clean towel, and allow to rise for one hour (*or until double in size).

Towards the end of rising, preheat oven to 450 degrees and prepare baking sheets with parchment paper and cooking spray. In a large bowl, combine the hot water and baking soda. In a small bowl, whisk together the egg whites and melted butter.

After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and divide dough into 12 even portions. Now you can pick your shape. For pretzel bites roll each portion into a snake then cut the snake into bite size pieces, about 1 1/2 inches in width.

Dip the pieces in the baking soda water and place on the baking sheet (sometimes I dab the pretzels with a paper towel if they seem too wet). Brush each pretzel bite with egg whites/melted butter then sprinkle with kosher salt.

Bake for 7-8 minutes, until browned.

Serve warm or at room temperature.

Cornbread

Recipe & image taken from http://www.pauladeen.com

6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy).

Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes.

Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Rolo Sundaes

Recipe & Image taken from http://www.bakingdom.com

Brownies

1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 rolls of Rolos Candies (about 18 candies), quartered, plus 2 1/2 more rolls, chopped (leaving one whole Rolo per trifle for garnish.

Preheat oven to 350 degrees. Grease and flour and 8 x 8 inch glass baking dish; set aside.

In a medium bowl, combine the cocoa powder, flour, salt, and baking powder; set aside.

In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Whisk in the dry ingredients until combined and pour the batter into the prepared pan.

Evenly distribute the Rolos over the top of the batter.

Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool completely before serving or cutting into bite sized pieces.

Caramel

1 cup sugar
1/4 cup water
1/2 cup heavy cream
1 tablespoon corn syrup (or agave syrup)
2 tablespoons unsalted butter
1 1/2 teaspoons sea salt, crushed (optional, but I do recommend at least 1/2 teaspoon for more depth)

Place the sugar, water, and corn syrup in a small saucepan, stirring to combine. Without stirring, bring to a boil over high heat, swirling the ingredients in the pan occasionally.

Continue boiling until the mixture reaches an amber color, about 10 minutes (although this varies, depending on your stove).

Remove from heat and very carefully (the mixture will quickly expand and sputter) add the cream in a slow steady stream, being sure to stir constantly. Once combined, add the salt and butter and continue stirring until both are completely melted and combined. Cool to room temperature before using.

Cream

2 cups heavy cream
3 to 4 tablespoons (25 to 50 grams) sugar
2 tablespoons cocoa powder
1 teaspoon vanilla extract

In a large bowl, or the bowl of a standing mixer, whip the heavy cream and cocoa powder on medium high speed until it starts to thicken.

Reduce speed to low and sprinkle the sugar into the cream. Turn mixer to high and continue whipping until firm peaks form. Stir in vanilla.

Refrigerate until ready to use.

Assemble trifles – Makes 6. Layer the bottom of your trifle dish with whipped cream, cover with a layer of bite sized brownie pieces and some chopped Rolos, drizzle with caramel, and repeat until the bowl is filled and you’ve used all of your ingredients.

Garnish with chopped Rolos, more caramel, and whole Rolos on top.

Hot Fudge Pie

Recipe & Image taken from http://islandeat.wordpress.com

4 ounces unsalted butter, with a bit extra for greasing pie plate

1 ½ squares unsweetened baking chocolate (1.5 ounces)

1 cup sugar

2 eggs, beaten

1 teaspoon vanilla extract

¼ cup AP flour (that is “all-purpose” for those of you not yet hip to food jive…)

2 tablespoons milk

Pre-heat oven to 350 degrees.

Butter an eight-inch diameter pie plate or cake pan – use a glass or ceramic, if possible – or use cooking spray

Melt butter and chocolate (I use a microwave – pretty much just for this task – at 50% power at 30 second intervals, just until the chocolate is almost entirely melted, and then stir).  Cool.

Mix sugar into beaten eggs, combine until sugar is fully incorporated.

Mix in butter-chocolate mixture until completely blended.

Add vanilla and milk.  Stir well.

Fold in flour, mixing just until no white streaks remain – do not overbeat.

Bake for 25 minutes.

Jalapeno Chicken

Recipe & Image taken from http://www.sunnysideupsd.com/

3-4  chicken breasts
4 oz reduced-fat cream cheese, softened
1/2 cup part-skim shredded Cheddar or Colby cheese
1 tsp olive oil
4 jalapenos, chopped (ribs and seeds removed)
1 1/4 cup Panko
2 tsp taco seasoning
1/2 tsp dry parsley
1/4 tsp salt
1/4 tsp oregano
1 egg
Non-stick cooking spray

Preheat oven to 350 degrees and prepare a cookie sheet with light spray of non-stick spray.

Heat olive oil in a skillet over medium-high heat. Add the jalapenos and cook until softened. Remove the skillet from the heat and add the cream cheese and shredded cheese, stir to combine. Cut a pocket into the each chicken breast. Stuff each pocket with the cream cheese mixture. Secure with a toothpick if necessary.

In a small bowl, whisk the egg. In another small bowl, mix the Panko, taco seasoning, parsley, oregano, and salt. Dip each chicken breast in the egg then the Panko.

Place the breaded chicken breast on the prepared cookie sheet. To help give the breading a deeper color, you can give each breast a little spray of oil.

Bake for 30 minutes, or until the chicken is no longer pink inside and the juices run clear.

Salted Caramel Sauce

Recipe taken from http://www.sunnysideupsd.com/

1 cup white sugar
6 Tbsp unsalted good quality butter 
1/2 cup heavy cream
1 tsp sea salt, divided

Spread the sugar in a thin layer in a thick bottomed pan over medium heat. Leave undisturbed until the sugar around the edges starts to melt. Give the pan a swirl to redistribute the sugar. Repeat a few times. When most of the sugar has melted, you can give it a stir with a wooden spoon. When all of the sugar has melted and it is a dark golden amber color, remove from the heat.

When the melted sugar is off the heat, add the butter and stir. It will foam up. Stir until melted. Once the butter has melted entirely, pour in the cream and whisk/stir until you have a smooth sauce.

Stir in half the salt then allow to cool completely. Once cool, stir in the other half of the salt.

Can be store in a covered container in the fridge for about 2 weeks.

Lemon Brownies

Recipe & Image taken from https://sites.google.com/site/beckycharms/

3/4 cup all-purpose flour

3/4 cup granulated sugar 

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Glaze

1 rounded cup powdered sugar

4 tablespoon lemon juice 

8 teaspoons lemon zest 

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside. 

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. 

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. 

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.  Let glaze set.  Spread the remaining glaze over the bars, and let it set.  This glaze does not harden like most.  Cut into bars, and serve!

M&M Cookies

Recipe & Image taken from http://www.sunnysideupsd.com/

2 cups plus 2 Tbsp flour
1/2 tsp baking soda
1 1/2 sticks (12 Tbsp) salted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 tsp vanilla
1 cup mini m&ms regular m&ms are also OK

Preheat oven to 325 degrees F.

Prepare a cookie sheet by lining with parchment paper.

In a medium bowl, stir together the flour and baking. Set aside.

In a large bowl, beat the butter and sugars until well combined. Add the egg, egg yolk, and vanilla, beating until combined. Gradually stir in the flour until it forms a dough, then mix in the M&Ms.

To make giant cookies, take 1/4 cup of dough and shape into a ball. Place the ball on the cookie sheet and press down slightly with the bottom of a cup or measuring cup to flatten (for smaller cookies, portion into 2 Tbsp balls).

Be sure to leave several inches between cookies to allow for spreading!

Bake for 12-15 minutes (reduce to 8-10 minutes for smaller cookies) or until the edges start to turn golden brown, but the centers are still soft and puffy.

Allow to cool on wire rack and enjoy!

Copycat Jack Daniels Glaze

Recipe & Image taken from http://www.sunnysideupsd.com

1 head of garlic- roasted
2/3 cup water
1 cup pineapple juice
1/4 cup soy sauce (alternatively you could use 1/4 cup teriyaki and 1 Tbsp soy sauce)
1 1/3 cup brown sugar
3 Tbsp lemon juice
3 Tbsp  white onion, minced
1 Tbsp Jack Daniels Whiskey 
1 Tbsp pineapple, very finely minced
1/2 tsp minced ginger (omit if using teriyaki sauce)
1/4 tsp cayenne pepper

To roast the garlic, cut the top off of a head of garlic so the ends of the cloves are exposed. Peel off any excess layers of the papery skin. Drizzle with olive oil, sprinkle with salt and pepper, and loosely wrap with aluminum foil. Place on a baking sheet and roast at 350 degrees for about 45-50 minutes, or until the cloves appear golden brown.

In a medium sauce pan over medium-high heat, combine the water, pineapple juice, soy sauce, and brown sugar. Bring to a boil, stirring occasionally, then reduce heat to medium-low and simmer.

Squeeze out the roasted garlic and whisk in to the simmering liquid, discard the papery skin. Add the lemon juice, onion, whiskey, pineapple, ginger, and cayenne paper and stir to combine.

Continue to simmer for about an hour, stirring occasionally, or until the liquid has reduced by half and is thick and syrupy*. Careful not to let the liquid boil over.

Glaze can be basted onto meats (chicken, steak, shrimp) while grilling, or drizzled over crispy chicken strips (and sprinkle with sesame seeds!), or used as a dipping sauce for fries.

* If your sauce doesn’t thicken up as much as you want it to, you can stir together 1 tsp of corn starch and 2 tsp of cold water, and add that to the sauce.

Slimming World KFC Style Chicken & Coleslaw

Recipe & Image taken from http://www.slimmingeats.com

12 Chicken Drumsticks (all skin and visible fat removed)

1 cup of buttermilk (*see note) (3 syns) (can use milk if unable to buy buttermilk)

Frylight

4 HEa’s of Whole Wheat bread (blitzed in food processors into breadcrumbs) (4 HEa’s)

1 egg, beaten

1 teaspoon of salt

1 teaspoon of oregano

2 teaspoons of garlic salt

1 teaspoon of onion powder

1 teaspoon of thyme

1 teaspoon of ground ginger

1 teaspoon of basil

1 teaspoon of celery seed

1 teaspoon of black pepper

1 teaspoon of mustard powder

3 teaspoons of paprika

* the chicken drumsticks are soaked in the buttermilk, so once removed from the bag, you have really only used about 1/2 cup, hence the low syn value)

Put chicken drumsticks in  zip lock bag, add the buttermilk, shake to thoroughly coat and place in the refrigerator overnight.

Then when you are reading to make your KFC style feast, you can go to the next step.

Preheat oven to 200c or 400f

Line and large baking tray with some aluminum foil and spray with Frylight or Pam Spray

Add the breadcrumbs to a bowl, along with all the herbs and spices and mix thoroughly

Remove the chicken drumsticks from the bag and discard of the bag and leftover buttermilk.

Add your breadcrumb spice mix to a large dish.

One by one dip each drumstick in the beaten egg and then roll into the breadcrumbs, making sure each drumsticks is thoroughly covered with the breadcrumb mix.

Place the drumsticks onto the aluminum foil lined tray and spray over the top with Frylight or Pam spray.

Bake in the oven for approx 30 mins, until drumsticks are nice and golden.

You will need to turn over half way through cooking.

Slimming Eats Coleslaw

Large amount of shredded cabbage, onion,  & carrot

2 tablespoons of low fat mayonnaise (1.5 syns)

2 tablespoons of light salad cream (2 syns)

1 150g tub of plain greek yoghurt

juice of a lemon

2 teaspoons of splenda

black pepper

Mix all ingredients in a large bowl

Roasted Balsamic Sweet Potato

Recipe & Image taken from http://rufusguide.wordpress.com

¼ cup decent balsamic vinegar

1 tbsp packed dark brown sugar

¼ cup butter

1 tsp salt

3-4 large sweet potatoes peeled and chopped into ¼” cubes

Heat oven to 400 degrees. In large skillet bring vinegar and sugar to a boil. Reduce till sauce starts to thicken. Add butter and salt. Over medium heat mix till even. Place potatoes in pan and toss with sauce. Spread mixture into a baking pan and roast stirring occasionally till potatoes are slightly browned on edges, about 40 minutes. Serve immediately.

Nutella & Ferrero Rocher Brownies

Recipe & image taken from http://www.mybakingaddiction.com

Brownies

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
12 Ferrero Rocher candies, sliced in half

Icing

1/4 cup unsalted butter, softened
1/3 cup Nutella
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar
2 tablespoons heavy cream

Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.

Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

Spread 1/2 the batter into prepared pan. Add an even layer of Ferrero Rocher candies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.

Remove to cooling rack to cool completely.

Prepare the Nutella Frosting. In a medium bowl with an electric hand mixer, cream the butter and Nutella until fully combined. Add in the vanilla extract, confectioners' sugar and heavy cream and mix on low speed until all sugar is incorporated. Turn mixer to medium-high speed and beat the frosting for about to minutes. The frosting will be thick, smooth and creamy. Frost cooled brownies and slice before serving.

Slimming World Lemon & Garlic Chicken

Recipe & Image taken from http://www.goodtoknow.co.uk

4 x 150g skinless and boneless chicken breasts

Salt and freshly ground black pepper

Finely grated zest of 1 lemon

1tbsp finely chopped rosemary leaves

4 garlic cloves, peeled and very finely chopped

1 large egg white

500g new potatoes, peeled and cut into small cubes

300g green beans, trimmed and halved

200g cherry tomatoes, halved

4tbsp fat free vinaigrette

Lemon wedges, to garnish

Place the chicken breasts between sheets of cling film and, using a mallet or rolling pin, beat lightly until about 1.5cm thick. Remove the cling film and season well.

Mix together the lemon zest, chopped rosemary and garlic and spread over the chicken breasts.

Preheat the grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper until frothy. Dip the chicken in the egg white and place on the grill pan. Grill for 10-12 minutes, turning once until browned and crisp.

Meanwhile, boil the potatoes in lightly salted water for 10 minutes, adding the green beans for the final 3 minutes, then drain. Toss the potatoes, green beans and cherry tomatoes with the vinaigrette and season.

Divide the potato salad between four plates then serve with the chicken and lemon wedges to squeeze over.

Spiced Thai Beef Salad

Recipe & Image taken from http://www.goodtoknow.co.uk

198g (7oz) dried wild and longgrain rice

397g (14oz) lean frying, sirloin or fillet steak, cut into thin strips

2 garlic cloves, peeled and finely chopped

1tsp finely grated ginger

1tbsp finely chopped lemongrass

4 kaffir lime leaves, finely shredded

2 spring onions, finely sliced

2 red chillies, deseeded (optional) and finely chopped

1tbsp dark soy sauce

100ml (3½ fl oz) beef stock

½ cucumber, finely shredded

Juice of 2 limes

1tbsp nam pla (Thai fish sauce)

½ tsp artificial sweetener (optional)

Cook the rice according to the packet instructions, drain and transfer to a wide mixing bowl.

Heat a non-stick frying pan or wok over a high heat and when hot, add the beef strips, garlic, ginger, lemongrass, lime leaves, spring onions and red chillies. Stir-fry over a high heat for 5-6 mins or until the beef is sealed and lightly browned.

Add the soy sauce and stock and bring to the boil. Cook over a moderate heat for 8-10 mins, stirring often until all the liquid is absorbed. Remove from the heat and set aside. Toss the cucumber with the reserved rice and divide between four serving plates or bowls.

Mix together the lime juice, fish sauce and sweetener, if using, and stir until dissolved. Spoon this mixture over the beef and toss to mix well. Spoon the beef mixture over the rice and serve immediately.

Cookie Dough Eggroll

Recipe & Image taken from http://penniesonaplatter.com

1/2 cup butter, melted

1/2 cup brown sugar

1/4 cup sugar

1 cup flour

1/2 teaspoon salt

1 teaspoon vanilla extract

3/4 cup chocolate chips

6 eggroll wrappers

vegetable oil

vanilla ice cream

caramel and hot fudge ice cream toppings

In a large mixing bowl, cream together the butter and sugars. Add the flour, salt and vanilla. Mix until fully combined, then stir in the chocolate chips.

Position the eggroll wrappers on a flat, clean surface. Place a handful of the cookie dough in the center of each wrapper. Roll one corner up over the dough, then fold up the side corners before rolling the rest of the way. Brush the last corner with water to seal it.

Heat about a 1/2-inch of vegetable oil in a large deep skillet. When hot, flash fry each eggroll, one or two at a time. Using tongs, turn the eggrolls so each side cooks for about 10 seconds. Drain on a paper towel. Repeat with remaining rolls.

Serve immediately on individual plates with vanilla ice cream topped with caramel and hot fudge sauces.

Chocolate & Peanut Butter Cheesecake

Recipe & Image taken from http://www.browneyedbaker.com

For the Crust:
2½ cups chocolate graham cracker crumbs
2 tablespoons granulated sugar
½ cup unsalted butter, melted

For the Peanut Butter Cheesecake:
16 ounces cream cheese
1 cup granulated sugar
½ cup creamy peanut butter
3 tablespoons all-purpose flour
4 eggs
½ cup whole milk
1 teaspoon vanilla extract

For the Chocolate Glaze:
6 ounces milk or semisweet chocolate, finely chopped
1½ teaspoons vegetable shortening (can substitute coconut oil)

Preheat oven to 350 degrees F. Whisk together the graham cracker crumbs and sugar. Add the melted butter and toss together with a fork until the crumbs are all evenly moistened. Press the crumbs into the bottom of an ungreased 9×13-inch baking pan. Bake for 8 to 10 minutes; remove to a wire rack and cool.

Beat together the cream cheese, sugar, peanut butter and flour on medium speed until smooth and creamy. Add the eggs, one at a time, mixing well and scraping the sides of the bowl after each addition. Slowly pour in the milk and then the vanilla extract and beat until combined.

Pour the cheesecake batter over the crust and bake for 35 to 45 minutes, or until the cheesecake layer is set around the edges and still appears slightly soft when the pan is wiggled. Allow the cheesecake to cool completely in the pan set on a wire rack.

Combine the chopped chocolate and vegetable shortening in a small bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted. Spread the melted chocolate evenly over the cheesecake layer. Refrigerate for at least 1 hour, then cut into squares and serve. Store leftovers in an airtight container in the refrigerator.